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bread. Available at: (last accessed 23 August 2012). Großklaus, R., Lampen, A., Wittkowski, R. (2009). Für und Wider einer Salzreduktion in der Gesamtbevölkerung. Tagungsband zum Expertengespräch im Bundesinstitut für Risikobewertung am 15. Oktober 2009 in Berlin. Available at: (last accessed 10 August 2012). Johnston, K. (2009). Salt reduction in plant and artisanal bread. Practical

Pilar Buera M., Welti-Chanes J., Parada-Arias E., Barbosa-Cánovas G. (eds) Water Stress in Biological, Chemical, Pharmaceutical and Food Systems . Food Engineering Series. Springer, New York, NY 8. International Starch Institute. (1999). Laboratory Methods Index, 9. Kieliszek M., Piwowarek K., Kot A., Błażejak S., Chlebowska-Śmigiel A., Wolska I. (2018). Pollen and bee bread as new health-oriented products: A review, Trends in Food Science & Technology, 71:170-180. 10. Lozano-Navarro, J

grain wafers and crisp bread. Problems of Hygiene and Epidemiology, 95, 941-947. 4. Bordoloi, R., & Ganguly, S. (2014). Extrusion technique in food processing and a review on its various technological parameters. Indian Journal of Scientific Research and Technology , 2, 1-3. 5. Brennan, M.A., Derbyshire, E., Tiwari, B.K., & Brennan, Ch.S. (2013). Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks. Journal of Food Science and Technology, 48, 893-902. DOI: 10.1111/ijfs.12055. 6. Capuano, E

. Dworschák, Zs. Pollhamer, Á. Gergely, J. Hóvári, Pumpkin and canola seed proteins and bread quality. Acta Alim., 28. (1999) 59-70. [5] V. Preedy, R.Watson, V. Patel, Flour and breads and their fortification in health and disease prevention. Elsevier Inc. ISBN: 9780123808868. (2011). [6] F. Ronda, J. Qulez, V. Pando, Y. H. Roos, Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread. J. Fd. Eng., 151. (2014) 116-123. [7] L. P. Vanhanen, G. P. Savage, The use of peroxide value as a measure of quality

References 1. Beverage and Food World (2005). Wood head Publishing Limited Abington Hall, Cambridge UK, pp 38-39 2. Nicole, M., Manson, T.S, Jayne & Shiferaw, B. (2012). Wheat Consumption in Sub-Saharan Africa: Trends, Drivers & Policy Implication. Department of Agricultural Food & Resource Economics. Michigan State University. Mexico 3. Osuji, C.M. (2008). Importance and Use of additives in bread making. A paper presented at a training workshop on the use of cassava/wheat composite flour and non-bromate additives for making bread and other confectionaries

References 1. Abdel-Aal, E.-S.M. (2009). Functionality of starch and hydrocolloids in gluten-free foods. In E. Gallagher (Ed.), Gluten-free Food Science and Technology (pp. 200-224). United Kingdom: John Wiley & Sons. 2. Alvarez-Jubete, L., Auty, M., & Arendt, E.K. (2010). Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations. European Food Research and Technology , 230, 437–445. DOI: 10.1007/s00217-009-1184-z. 3. Anton, A.A., & Artfield, S.D. (2008). Hydrocolloids in gluten-free breads: A review. International Journal

REFERENCES Alam, J., Talukder, M. U., Rahman, M. N., Prodhan, U. K., Obidul Huq, A. K. (2013). Evaluation of the nutritional and sensory quality of functional breads prepared from whole wheat and soybean flour. Ann. Food Sci. Technol., 14 (2), 171–175. Amir, I. Z., Hanida, H. S., Syafiq, A. (2013). Development and physical analysis of high fiber bread incorporated with cocoa ( Theobroma cacao sp.) pod husk powder. Int. Food Res. J., 20 (3), 1301–1305. Anonymous (1990). Official Methods of Analysis. 15 th edn. Washington, DC. Association of Official

References 1. Arhipova, I., & Bāliņa, S. (2003). Statistika ekonomikā. Risinājumi ar SSPS un Microsoft Excel . Mācību līdzeklis. Rīga: Datorzinību centrs. 2. Ball, G. (2006). Vitamins in foods. Analysis, bioavailability, and stability. London, New York: CRC Press, Taylor & Francis group. 3. Batifoulier, F., Verny, M.A., Chanliaud, E., Remesy, C., & Demigne, C. (2005). Effect of different breadmaking methods on thiamine, riboflavin and pyridoxine contents of wheat bread. Journal of Cereal Science, 42, 101-108 . 4. Council Directive of 24 September 1990 on

soy protein delay growth and increase apoptosis of human LNCaP prostate adenocarcinoma in nude mice. Prostate , 42 (4), 304-314. Bylund, A., Lundin, E., Zhang, J. X., Nordin, A., Kaaks, R., Stenman, U. H., Aman, P., Adlercreutz, H., Nilsson, T. K., Hallmans, G., Bergh, A., Stattin P. (2003). Randomised controlled short-term intervention pilot study on rye bran bread in prostate cancer. Eur. J. Cancer. Prev ., 12 (5), 407-415. Ferlay, J., Shin, H. R., Bray, F., Forman, D., Mathers, C., Parkin, D. M. (eds.). GLOBOCAN 2008 v2.0, Cancer Incidence and Mortality

. Borojevic Ksenija, Terry S., Childs, Bread baking Experiments , în Seafaring expeditions to Punt in the Midlle Kingdom , Excavations at Mersa /Wadi Gawais, Egypt , edited by Kathryn A., Bard, Rodolfo Flattovich, Brill, 2018. Braniște, Ene, Liturgica specială , ediția a doua, Editura Institutului Biblic și de Misiune al BOR, București, 1985. Dommershausen, Werner, Lehem , în Theological Dictionary of Old Testament , VII, edited by Johannes G. Botterweck, Helmer Ringgren, Heinz-Josef Fabry, Eerdmans Publishing, 1995. Frankel, Ellen, Teutsch Plantkin, Betsy, The